Advances in detecting fruit aroma compounds by combining chromatography and spectrometry

Abstract

Fruit aroma is produced by volatile compounds, which can significantly enhance fruit flavor. These compounds are highly complex and have remarkable pharmacological effects. The synthesis, concentration, type, and quantity of fruit aroma substances are affected by various factors, both abiotic and biotic. To fully understand the aroma substances of various fruits and their influencing factors, detection technology can be used. Many methods exist for detecting aroma compounds, and approaches combining multiple instruments are widely used. This review describes and compares each detection technology and discusses the potential use of combined technologies to provide a comprehensive understanding of fruit aroma compounds and the factors influencing their synthesis. These results can inform the development and utilization of fruit aroma substances.

Fruit Freshness Monitoring Employing Chemiresistive Volatile Organic Compound Sensor and Machine Learning

“…The response of the sensor is due to the production of VOCs through postharvest metabolism and enzymatic oxidation−reduction mechanism. 4,14 Volatiles emitted from fruits are listed in Table 1.…”

“…The response magnitudes versus time intervals depict the variation across the fruit samples, as shown in Figure b. The response of the sensor is due to the production of VOCs through postharvest metabolism and enzymatic oxidation–reduction mechanism. , Volatiles emitted from fruits are listed in Table .…”

“…11−13 Volatile biosynthesis involves a number of metabolic processes, commencing with fatty acids, carbohydrates, amino acids, terpenoids, and carotenoids. 14 Majority of the volatile compounds (such as esters, alcohols, aldehydes, and ketones) are produced through the oxidation of fatty acids. 15,16 Aldehydes, alcohols, and esters are produced by reduction, oxidation, and esterification of α-keto acids, respectively, which are produced from amino acids.…”

“…4,18 There are many factors, like abiotic (temperature, humidity) and biotic (fungi, bacteria), that affect the synthesis, type, and concentration of fruit volatile compounds. 4,14 At harvest, immature fruits produce less volatiles than mature fruits, and their ability to produce volatiles is more easily lost during storage. 19 With the passage of time, the fruit respiration and associated VOC emissions diminish as it ages.…”

“…Volatile biosynthesis involves a number of metabolic processes, commencing with fatty acids, carbohydrates, amino acids, terpenoids, and carotenoids . Majority of the volatile compounds (such as esters, alcohols, aldehydes, and ketones) are produced through the oxidation of fatty acids. , Aldehydes, alcohols, and esters are produced by reduction, oxidation, and esterification of α-keto acids, respectively, which are produced from amino acids. , These VOCs’ biosynthesis pathway comprises different enzymatic activities. , There are many factors, like abiotic (temperature, humidity) and biotic (fungi, bacteria), that affect the synthesis, type, and concentration of fruit volatile compounds. , At harvest, immature fruits produce less volatiles than mature fruits, and their ability to produce volatiles is more easily lost during storage . With the passage of time, the fruit respiration and associated VOC emissions diminish as it ages .…”